Ingredients serves 4
8 sole fillets
120 gr butter
evo oil and salt to taste
a mint sprig
10 gr chopped parsley
Blanch the leaves of mint and whisk it with a evo olive oil until creamy.
Peel the artichokes and cut into 4 wedges. Season the artichokes with oil and salt and roast them on the grill. Melt the butter in a pot, pass the sole fillets in flour and roast them in butter, simmer with lemon juice and cook with salt. Add the parsley out of the fire.
Create the dish with mint spennelate and lay the fillets turns with slices of artichokes.